Buddhist Vegetable Noodles

• 3 tablespoons peanut oil, divided plus 1 teaspoon extra for tossing
• 1 small onion, sliced lengthwise
• 2 cloves garlic, finely chopped
• 2 slices ginger, finely chopped
• 8 dried shiitake mushrooms, soaked in hot water for 1 hour and sliced (reserve soaking water)
• 1 tablespoon vegetarian oyster sauce (yes, it does exist)
• 3 tablespoons light soy sauce
• 2 cups cabbage, shredded (Tientsin, although I used Napa)
• 1/2 red bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 3 tablespoons bamboo shoots, cut into matchsticks
• 1/2 medium carrot, thinly sliced
• 1 cup bean sprouts, rinsed
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 pinch white pepper
• 1 tablespoon shaohsing rice wine or 1 tablespoon dry sherry
• 2 teaspoons sesame oil
• 10 ounces fresh Chinese egg noodles
• 2 green onions, green part only, thinly sliced

1. Heat 1 tablespoon peanut oil in a preheated wok and stir-fry onion until translucent. Toss in garlic, ginger, and mushrooms and stir-fry for another minute. Add oyster sauce and 2 tablespoons soy sauce and cook for another 30 seconds. Remove wok contents to a bowl and set aside.
2. Heat 2 tablespoons peanut oil in the hot wok and stir-fry cabbage, bell peppers, bamboo shoots, and carrot for 3 minutes. Toss in bean sprouts, sugar, 1/4 cup reserved mushroom water, salt, and pepper and cook for 1 minute. Add onion and mushroom mixture, rice wine, and sesame oil and stir to combine well.
3. Cook noodles in plenty of water at a rolling boil for about a minute. Drain thoroughly, rinse under cold running water, and drain again. Toss noodles with remaining 1 tablespoon soy sauce and remaining 1 teaspoon peanut oil.
4. To serve, place noodles on a large warmed serving platter, spoon vegetable mixture on top, and mix lightly. Garnish with green onions sprinkled over the top.

peanut oil, onion, garlic, ginger, shiitake mushrooms, vegetarian oyster, soy sauce, cabbage, red bell pepper, green bell pepper, bamboo shoots, carrot, bean sprouts, sugar, salt, white pepper, shaohsing rice wine, sesame oil, fresh chinese egg noodles, green onions

Taken from www.food.com/recipe/buddhist-vegetable-noodles-444742 (may not work)